The big idea is a 12 gauge shot shell loaded with spices and seasoning…along with some flavor-coated #4 and BBB steel shot. That’s right, the shot itself is enrobed in spices so that as soon as your freshly perforated Mallard starts his decent from the skies it will already have started to marinate in cajun flavor from the inside. I popped one in my mouth and it was yummy.

Unless you’re shooting Daffy at Elmer Fudd-like distances, though, the rest of those seasonings packed into the shell aren’t likely to make it as far as your prey. Still, depending on the wind, you’ll be enveloped in a mouth-watering cloud of delicious Acadian aromatics (more varieties to come) right there in your duck blind. That will surely smell a lot better than the other dudes who are sharing it, not to mention the wet Labrador at your feet.

We’ve got a few rounds that we’ll be sending down to Tyler for some empirical analysis. Stay tuned and stay hungry, my friend.

I have to admit I am going to adapt their idea. Leave the shot out but put the seasonings in and “apply” to the whole chickens before the next family bbq. I thought the beer can up the rear was bad enough for the chicken but now this!

Someone should invent a seasoned shotgun shell where the seasonings come separate from the shot in something they could call, I dunno, a “shaker” maybe, and you can add them to the duck as you dress and prepare it.

Given how tightly cellulose can be compressed these days, down to a density sufficient to sink almost like a rock, maybe they could use a, say, 5 ton per square inch press and just turn the seasonings into shot . . . .